Hotelier Andre Balazs can add yet another project to his resume: organic farmer. Balazs has owned a 76-acre farm since 2004 but is now officially sourcing chickens, eggs, and produce from the estate for The Standard Grill in the Standard Hotel. The restaurant now receives about ten percent of its product from the farm, and guests can buy eggs from an "egg girl" who sells them out of a basket. [NYP]
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